Prompted by Rissa's mentioning that she had a "New Mexico sparkling wine", which I guessed correctly was Gruet, I ask the following --

Is Gruet the new mini-burger?

I first had it about 2 years ago at Grapeseed in Bethesda.Since then I have seen it many places, although I haven't kept track of exactly where. I know that they carry it at Adega in SS.

Ubiqitous hipster food that gets sold because it is "unusual" or something worth while?

Oyamel has Gruet -- first time I came across it. We had a discussion to a certain extent elsewhere of the larger topic you are suggesting. As I recall it centered on Salumi and also on things that are Wasabi crusted as cropping up in a hipsterish context.

John HerzbergBoulevardierBon VivantBesottedEpistemological Optimist

"I would like to take you seriously, but to do so would affront your intelligence.""You too can have the soothing feeling of nature's own baby-soft wool being pulled over your resting eyes." - Herb Block

Tequila, scorpion honey, harsh dew of the doglands, essence of Aztec, crema de cacti; tequila, oily and thermal like the sun in solution; tequila, liquid geometry of passion; Tequila, the buzzard god who copulates in midair with the ascending souls of dying virgins; tequila, firebug in the house of good taste; O tequila, savage water of sorcery, what confusion and mischief your sly, rebellious drops do generate!

Problem? Disparage? I love the stuff! And I like Gruet and mini-burgers too!

Tequila, scorpion honey, harsh dew of the doglands, essence of Aztec, crema de cacti; tequila, oily and thermal like the sun in solution; tequila, liquid geometry of passion; Tequila, the buzzard god who copulates in midair with the ascending souls of dying virgins; tequila, firebug in the house of good taste; O tequila, savage water of sorcery, what confusion and mischief your sly, rebellious drops do generate!

I fear the trend of whimsical play on words and food that is suppose to invoke ones childhood. While it can produce some fun dishes...say Michel Richard's riff on the Kit Kat Bar...I'm awaiting the arrival of such monstrosities as the fluff n nutter encrusted fishstick

We first had Gruet in Santacafe in Santa Fe and liked it so much we're probably serving it at our wedding (also in Santa Fe) -- we were thrilled to see it in Oyamel but haven't found it elsewhere in these parts...good to know that we'll see it at Corduroy! Can't wait for our next excursion

Don't want to misinform or disappoint you, but JPW was referring to my experience about Gruet being served in Hank's Oyster Bar, not Corduroy.

So When will Corduroy get hip and stock the Gruet?

John HerzbergBoulevardierBon VivantBesottedEpistemological Optimist

"I would like to take you seriously, but to do so would affront your intelligence.""You too can have the soothing feeling of nature's own baby-soft wool being pulled over your resting eyes." - Herb Block

Can't wait to wash down a plate of deconstructed truffled mini burgers with a CosMojiTini.

Don't forget the panko-crusted foie gras on top of those mini burgers.

Edited by crackers, 28 August 2005 - 01:37 PM.

Tequila, scorpion honey, harsh dew of the doglands, essence of Aztec, crema de cacti; tequila, oily and thermal like the sun in solution; tequila, liquid geometry of passion; Tequila, the buzzard god who copulates in midair with the ascending souls of dying virgins; tequila, firebug in the house of good taste; O tequila, savage water of sorcery, what confusion and mischief your sly, rebellious drops do generate!

Aside from the cringe-inducing name, this drink manages to further condemn itself with a lack of thoughtful mixers and little resemblance to either a mojito or an apple martini. I haven't been brave enough to order one, but a simple peer review process of the ingredients has led to a unanimous condemnation of the entire specialty drink list.

Aside from the cringe-inducing name, this drink manages to further condemn itself with a lack of thoughtful mixers and little resemblance to either a mojito or an apple martini. I haven't been brave enough to order one, but a simple peer review process of the ingredients has led to a unanimous condemnation of the entire specialty drink list.

So if they stuck some mango in there, I guess that would make it a Big Apple Mojito Martini Caipirinha? *shudder*

Maths:

Five people are in a restaurant, and the bill comes to £112.48. If two people had starters but no wine, one person has had wine but no dessert, one person is moaning that they had the vegetarian and that was cheaper, another person had no starter or dessert, but ordered an extra bottle of wine without asking anyone else, calculate the number of different Switch/Visa/Carbon/Delta cards you can hand the waiter before they kill you.

I have seen grilled cheese sandwiches served with tomato soup on at least two menus (Bar Pilar and the not-yet-open Town Hall). What is this, grade school cafeteria chic?

Try the ham-and-cheese sandwiches at the bars at Restaurant Eve and CityZen sometime.

Clearly inspired by the dripping monster at Firefly, these sandwiches appear to be some sort of nutro-physics experiment which attempts to cram as much salt, butter and calories into the smallest possible polyhedron. As with pure sodium (which must be stored in oil), they are highly reactive (particularly with water), lose electrons when coming into contact with air, and burn with a distinctive yellow flame.

Try the ham-and-cheese sandwiches at the bars at Restaurant Eve and CityZen sometime.

Clearly inspired by the dripping monster at Firefly, these sandwiches appear to be some sort of nutro-physics experiment which attempts to cram as much salt, butter and calories into the smallest possible polyhedron. As with pure sodium (which must be stored in oil), they are highly reactive (particularly with water), lose electrons when coming into contact with air, and burn with a distinctive yellow flame.

Cheers,Rocks.

Ah yes, two of the three basic food groups, grease and salt, in one, hand-held, dish. [The other basic food group is, of course, sugar.]

Try the ham-and-cheese sandwiches at the bars at Restaurant Eve and CityZen sometime.

Clearly inspired by the dripping monster at Firefly, these sandwiches appear to be some sort of nutro-physics experiment which attempts to cram as much salt, butter and calories into the smallest possible polyhedron. As with pure sodium (which must be stored in oil), they are highly reactive (particularly with water), lose electrons when coming into contact with air, and burn with a distinctive yellow flame.

Cheers,Rocks.

Sounds like the results of one of my research projects when I worked in the lab.

Funny you should mention this: I was going to add salumi as an emerging trend.

I think for it to become truly trite, a dish must start appearing at inappropriate restaurants. When Cheesecake Factory starts advertising a charcuterie platter I'll officially add it to the trite food list.

As a side note -- if the meat is created/aged in house it cannot be trite. If Sysco provides it, it is automatically trite.

I think for it to become truly trite, a dish must start appearing at inappropriate restaurants. When Cheesecake Factory starts advertising a charcuterie platter I'll officially add it to the trite food list.

As a side note -- if the meat is created/aged in house it cannot be trite. If Sysco provides it, it is automatically trite.

Tritely yours.JPW

they do have mini-burgers....ROADSIDE SLIDERS Bite-sized Burgers on Mini-Buns Served withGrilled Onions, Pickles and Ketchup

You've got six trite items in one with this dish! (Tomato-soup-and-sandwich, "a tower," of "heirloom" tomatoes, frisee, vinaigrette, and ANYTHING with truffle oil.)

I ordered and enjoyed a "tower of haggis" starter last year in Aberdeen.

The menu was largely pub fare, but included a few such surreal culinary flourishes.

Then I made the mistake of relating to our hosts my chef instructor's opinion about the limited range of oatmeal. Our home-cooked supper the following night incorporated this theme ingredient in every course.

Cgroaoiggl HeitchkissWriter, cooker, eater, drinker.

"Consider the hilarity that ensues when my father, owner of a medium-thick Boston brogue, returns a bottle of wine at a restaurant because 'I know the taste of cork. And this tastes like cork.' " -- Ben Affleck